Titari

Use the same weight; soak in hot water and grind if a paste is needed. Same mild heat and deep colour.

Use the same weight but deseed; taste first as heat varies. May be hotter and less fruity.

Use half the weight, e.g. 1 g powder for 2 g whole; add with liquid. Good colour, less whole-chilli texture.

Use the same weight. Guinea fowl is leaner and firmer, so chicken will cook faster; brown well and check 10 minutes earlier.

Use the same weight. Juicier and less gamey; reduce cooking time by about 10–15 minutes.

Use the same weight if available. Gameier and smaller-boned; check doneness earlier and add a little extra fat.

Use the same weight; sharper and clearer; reduce salt slightly.

Use 90% of the weight, diluted with 10% water; harsher, so taste.

Use the same weight; fresher sourness but no malt flavour; reduce salt.

Use 100% of the weight. Provides direct, sharp heat and red colour in equal measure.

Use 150% to 200% of the weight if matching colour, but add a pinch of black pepper or hot chilli if you need equivalent fiery heat.

Use 75% to 100% of the weight. Offers a sharp, clean heat with slightly less earthy depth and less crimson colour.

Use equal weight; scrape off the skin and grate or finely julienne according to the recipe.

Use equal weight; stir straight into the sizzling aromatics, taking care as the extra moisture may spit.

Use 15 to 20% of the weight; add alongside ground spices, noting it imparts warm, dry heat rather than zesty freshness.

Use equal weight. Fry gently in oil or ghee with the ginger; incorporates smoothly into curries without visible minced bits.

Use 15% to 20% of the weight (about 1 g for every 5 to 6 g fresh cloves). Whisk into sauces; gives a savoury, toasted garlic flavour without raw pungency.

Use 1.5 times the weight, very finely minced. Sauté until golden; provides savoury allium sweetness, though it lacks garlic's pungent sulphur bite.

Use equal weight. It handles high-heat cooking well, but lacks the signature pungent, nasal heat of mustard oil.

Use equal weight. Neutral in flavour, so your curry will lack the characteristic Bengali or North Indian pungent punch.

Use the same weight straight from the pot. It is thick and slightly tangier; stir well before use.

Use about 175% of the weight and strain through muslin for 3–4 hours to yield the same weight of thick yoghurt.

Use the same weight. It is essentially the same ingredient; adjust salt or sugar to taste.

Same weight, lightly crushed; sweeter and milder but the closest match for the anise note.

Use two-thirds the weight; earthier and warmer, losing most of the aniseed character — good in breads and root vegetables.

Use half the weight; much more pungent and thyme-like, so add early in hot oil to soften it.

Use 50% of the weight mixed with equal parts ground coriander and a pinch of ground cinnamon, ground cloves, and ground green cardamom. Sprinkle near the end for a warming finish.

Use 75% of the weight. Simmer briefly in the gravy; imparts roasted warmth and complexity, though it adds a slight tang and earthy lentil undertone.